Categories: To Try

Ingredients

• 1/2 cup vegetable oil, or 1/4 pound (1 stick) unsalted butter
• 3/4 cup coarsely chopped garlic
• 4 pounds white onions, peeled and coarsely chopped
• 4 pounds beef shoulder, cut into 2 to 2 1/2-inch cubes
• salt
• freshly ground black pepper
• 1 1/2 cups full-bodied red wine, such as Burgundy
• 1 1/2 cups tomato paste
• 3/4 cup sweet Hungarian paprika
• 1 1/2 cups all-purpose flour
• 3 quarts Beef Stock (recipe follows)
• 3/4 tablespoon dried red pepper flakes, or to taste
• 1 1/4 tablespoons freshly ground caraway seeds
• cornstarch, as needed
• zest of 2 lemons, finely chopped

Directions

1. Heat the oil (or melt the butter) in a large shallow sauce pan over medium-high heat.

2. Add the garlic and sauti until golden, about 4 to 5 minutes. Toss in the onions and sauti until softened and translucent, about 15 to 20 minutes.

3. Season the beef with salt and pepper, place the pieces in the sauti pan and cook, stirring constantly, until the beef is browned evenly and the pan is nearly dry. Pour in 1 cup of the wine to deglaze, stirring with a wooden spoon to loosen any bowned bits on the bottom of the pan, and raise the heat to high. Bring the wine to a boil and boil until it is reduced to the point where the pan is nearly dry again.

4. Stir in the tomato paste, add the remaining 1/2 cup of red wine and boil until the pan is nearly dry once more.

5. Reduce the heat to medium low, add the paprika and sprinkle in the flour. Pour in beef stock, whisking until smooth and to prevent lumps from forming, add the red pepper flakes and caraway. Simmer for about 30 minutes, stirring often to prevent the paprika from burning.

6. Season the stew with additional salt and pepper if necessary and stir in the lemon zest just before serving.

7. Chef’s Note: Potatoes are sometimes included in goulash and are great for adding flavor and helping to thicken the stew. If you choose to try this variation, add 3 cups of peeled, chopped, or cubed potatoes in step 5 with the spices and stock.

Email to a friend | Print this recipe | Back